The Lenten season has managed to creep up on us one more time, but never fear! I’ve been exploring vegetarian dishes for at least 6 months so I have a few lunch ideas for the next few meatless Fridays!
So last week, I couldn’t stop craving this spinach salad from my most favorite vegetarian cafe, The Gypsy Den. It’s been my go-to place for years and this is one of the newest items on their menu. It sounds pretty standard, but let me tell you that’s it is spectacularly spectacular and I order it pretty much every time I’m there! I e-mailed the chef to insist that he fork over his homemade balsamic vinaigrette salad dressing and he was so generous about it. To make the salad, you’ll need the following ingredients:
- Baby Spinach
- Grated carrot
- currants (you can sub dried cranberries)
- edamame beans
For the salad dressing, you’ll need:
- dijon mustard
- olive oil
- balsamic vinegar
It’s 3 to 1 on the olive oil to vinegar and I did a teaspoon of everything else. Mix all the ingredients together and toss for your final product. Serve and enjoy this Friday! The wheat berries and the edamame beans have tons of protein and make this salad a little more filling than other salads. It’s perfect! Please share your thoughts if you got a second to try it at home! We love to hear from you!
Visit our Serving Trays & Bowls page for everything you’ll need to serve salads this Lenten season!